Alan Bennett
For the 8" round pan (8 biscuits)
8 biscuits (Pillsbury or other good quality biscuits)
8" round baking pan (with rim)
1 cup brown sugar
1 stick of butter
1 cup of crushed pineapples (can pineapple works fine, but finely chopped fresh pineapple is awesome!)
1 teaspoon of vanilla
½ teaspoon of cinnamon
Pinch of ground nutmeg (optional)
Optional: 1 tablespoon of one of the following – pecan liqueur, rum or brandy
Directions:
Spray baking pan with non stick spray
In a skillet, melt butter and then add brown sugar and pineapples
Sauté about 1 minute on low heat; just to blend ingredients
Add vanilla, cinnamon, and nutmeg and stir until blended – about 1 minute or less
If adding liquor, add now (always add last) and stir until just blended – 30 seconds
Let cool about 5 minutes – you don't want pineapple mixture hot when you add biscuits
Pour this pineapple mixture into the greased pan a spread evenly
Place thawed biscuits on top of mixture
Bake 350F for about 18 minutes (or follow the baking instructions on the biscuit package for thawed biscuits)
Note: biscuits are done when they are golden brown – just like you would normally want them to look
When biscuits are done, place a plate or small round platter (that is a little bigger than the pan you baked the biscuits in) on top of the cooked biscuits.
Hold plate and biscuit pan together (like a sandwich) and invert the biscuit pan (turn upside down)
Now the plate should be on bottom and the biscuit pan is upside down on top of the plate
Let stand for 2 minutes so that the pineapple sauce runs down the sides of the biscuits and onto the plate.
Remove biscuit pan and serve warm.
Optional: To stuff biscuits…
Thaw biscuits and press down & roll out to make flat
Add 1 tablespoon of cream cheese rolled in cinnamon & sugar mixture
Place in center of biscuit and roll biscuit up around the cream cheese ball and make a biscuit ball.
Then use these in place of the biscuits above
These can also be used in muffin tins if you want individual sticky buns
